Recipe: Salsa criolla (Peruvian pickled onions)

Salsa criolla (Peruvian pickled onions) is an essential accompaniment to all sorts of dishes, such as tamales, arroz con pollo, chicharrón, seco and papa rellena.

Of course you don’t need to make Peruvian food to enjoy salsa criolla. You can pair it up with any rich and/or dish that is on the dry side and could use some a bit of juicy tangy zing.

If you have time, prepare the onions several hours before using them. They keep well in the fridge for 3-5 days.

Salsa criolla

  • Servings: 8-10
  • Difficulty: easy
  • Print


  • 1 red onion
  • salt
  • 2 tbsp white wine vinegar
  • juice of 1 lime
  • chopped coriander
  • finely chopped chilli (optional)


  1. Finely slice the onion.
  2. Optional but recommended: soak onion in cold water and a pinch of salt for a few hours, then drain in a strainer.
  3. Add vinegar, lime juice, salt to taste, finely chopped chilies (if using) and finely chopped coriander leaves. Chill in the fridge until ready to serve.

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